I can’t think of too many things better than buttery, flakey, VEGAN BISCUITS! These are super easy to make and freezer friendly too!

Biscuits are one of the many things I never made before going vegan. For one, I didn’t bake much, but more importantly, they are relatively easy to find. Even out here in Southern California, most old school diners have them. Unfortunately, finding Vegan Biscuits is a bit more difficult.

And sure, you could make some of the canned biscuits, which are incidentally vegan, but these are a thousand times better and not too difficult to make! Especially if you follow the tips below! You’ll have some flakey, buttery, vegan biscuits in no time!

ingredients for Vegan Biscuits

Biscuits are made with very few ingredients, but let’s go over a few pointers for each one!

All Purpose Flour – Some biscuit recipes call for self-rising flour. That’s just flour that’s had baking powder and salt added. I like adding more baking powder so I opt for All-Purpose!
Baking Powder – Like I said, adding a little extra baking powder will help these rise!
Salt & Sugar – We need some salt naturally, the amount will depend on the kind of butter you use! I like to add a little sugar to balance things out as well.
Vegan Butter – First, make sure the butter is frozen. We want to keep it as cold as possible. As the biscuits cook and the butter melts, it creates steam that causes them to rise and get flakey layers. Most Vegan Butter is salted, but if you do use unsalted, just keep that in mind when adding salt to the dry ingredients.
Vegan Buttermilk – In order to create a vegan buttermilk, we’ll combine some unsweetened plant milk with some apple cider vinegar. This will cause the milk to get sour and curdle, just like real buttermilk!

I’ve only ever made this recipe with Ripple Unsweetened and Silk Soy Milk (unsweetened) so your mileage may vary with other plant milks (but it should still be good!)

HOW TO MAKE Vegan Biscuits

This is quite easy, as long as you make sure to take a few steps, you should be golden like these biscuits!

First, combine the vinegar with the plant milk, and let it chill in the fridge. We want to make sure the ingredients are as cold as possible to prevent the butter from melting.

Next combine all the dry ingredients in a bowl.

Then grab the frozen butter (I recommend freezing it overnight, but 3 – 4 hours should work too) and grate it with the big holes of a box grater. I like using a cut-proof glove to avoid slicing off my knuckles!

Then stir that into the dry mixture with a fork.

By this time, the vegan buttermilk should be thick and curdled. Pour it into a bowl, and then dump the dry mixture on top. Even though this dirties another bowl, it makes it much easier to mix as you won’t have any dry flour at the bottom of the bowl.

Dump out the dough onto a lightly flour surface. Roll it out to around an inch thick. Then fold it into thirds like an envelope. Turn it 90 degrees, and repeat this process 4 more times. This is what’s gonna give the biscuits some flakey layers!

If the dough is sticking to the rolling pin, just lightly flour the dough and pin as needed.

Alternatively to folding, you can also cut the dough in thirds and then stack it. I personally find this easier so that’s what I like to do.

After you have rolled and folded the dough 5 times, roll it out to about 3/4 – 1″ thick. You should be able to roll it to a 6×9 inch rectangle. Using a 3 inch cookie cutter, cut out some biscuits.

Make sure you flour the cookie cutter so it doesn’t stick. And very importantly, DO NOT twist the cookie cutter as this can seal the biscuit and keep it from rising.

Reroll the scraps (you should get another 2 biscuits) You can also cut these into squares to avoid having scraps in the first place too!

Next add the biscuits to a parchment lined baking sheet. Make sure they are snuggling and up against the lip of the baking sheet. This will promote a good rise.

Bake them in an oven at 450 F / 230 C for 15 minutes. Then pull them out, and brush them with some melted vegan butter. Add them back to the oven for 5 more minutes.

If the tops aren’t as browned as you’d like at this point, you can throw them under a broiler, but keep an eye on them! They will burn fast. Once browned to perfection you can brush them with more vegan butter if you’re a heathen like me!

Then you can eat them with some more butter or jam!

Make a Sausage and Cheese Biscuit!

Or a Honey Butter Chick’n Biscuit!

tips for Making Vegan Biscuits

Make a Vegan Buttermilk and keep it COLD.
Freeze your Vegan Butter and grate it.
Don’t twist the cookie cutters when cutting out biscuits.
Pack the biscuits close to each other on the baking sheet.

storage

These are best eaten as fresh as possible. But they are still good a day or two later if stored in an airtight container at room temp.

Can I freeze these biscuits for later?

Yes! You have two options. You can either freeze the biscuits before baking them or after.

To freeze raw biscuits, place them on a parchment lined baking sheet and flash freeze them for 1 hour or until they are very firm. Then add them to a freezer safe container and use within 3 months.

To bake them, add them to a parchment lined baking sheet to a cold oven. Set the oven to 400 F and bake for about 25 minutes. Check them after 20 minutes. They may need longer depending on your oven.

To reheat frozen biscuits that have already been baked, loosely wrap them in tin foil and bake for 15 – 20 minutes (or until heated through) in an oven preheated to 350 F.

other vegan recipes you’ll dig!

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